Defrost the octopus and bring to room temperature.

Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 225°F/107°C, with a couple of Apple Chunks for smoking.

Place octopus tentacles on the indirect side of grill. Make sure your grid has been cleaned and seasoned with oil as to not tear the octopus while grilling.

After a few minutes, start to glaze the octopus tentacles with real 100% Canadian maple syrup. Continue to glaze every five minutes for the next half hour.

Remove the octopus from the grill and place onto a plate and open vents fully and open the lid of the EGG. Once the coals are red on the direct side, place the octopus on a clean oil-seasoned grill and glaze again.

After a minute or less, depending how it’s cooking, you will want to flip and glaze the tentacles again. You don’t want it so hot that the suction cups fall off, once they start to blacken it’s time to flip them one last time with another glaze. Remove the tentacles to a platter and let rest for five minutes.

Slice tentacles into 1/2 inch (1 cm) thick pieces, drizzle one last time with maple syrup and serve. I prefer Kewpie Japanese Mayo, Big Green Egg Kentucky Bourbon Barbecue Sauce or Hoison sauce for dipping.